Pork Meatballs in Creamy Leek & Mustard Sauce

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper. Cover with a lid to keep warm.

While the potatoes cook, in a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and half the garlic, then add the pork mince. 

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person, then pop onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.

When the meatballs have cooked for a few mins, add the green beans to the baking tray. Drizzle with oil, season with salt and pepper, then roast for the remaining time until tender, 8-10 mins. 

Meanwhile, trim and discard the root and dark green leafy part from the leek. Halve lengthways, then thinly slice.

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook, stirring occasionally, until softened, 4-6 mins.

If you’d prefer to, while the leek is frying, boil your green beans until tender, 4-6 mins. Season with salt and pepper.

Once the leeks have softened, add the remaining garlic and cook for 1 min. 

Stir in the creme fraiche, chicken stock paste, wholegrain mustard and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins. 

When the meatballs are cooked, add them to the creamy sauce and stir to coat.